Appetizer

Blend cheeses into mixing bowl, add mayonnaise, accent, worcheshire sauce, tabasco, and garlic.

Blend with electric mixer until smooth.

Add salt and pepper.

Combine Chili Powder and Paprika onto large plate. 

Shape and roll into 3 or 4 inch balls.

Roll each ball in mixture of equal parts chili powder and paprika until coated on all sides.

Wrap each ball separately into waxed paper and aluminum foil and refrigerate.

Mix the dill and lemon juice together to soften the dill.

Blend in all of the other ingredients until almost smooth.

Cover and chill.

Serve with veggies or crackers.

Mix all ingredients and chill overnight so flavors can blend.

Drain and rinse the tuna.

Combine the three ingredients and mix well.

Refrigerate overnight.

Serve on crackers or cocktail bread.

Dice the artichokes and onions.

Use the oil from the artichoke jars to saute the onions and artichokes.

Mash them up as you saute them.

When they are just turning brown, add the remainder of the ingredients.

Stir until the cheese is melted.

Pour into an 9x13 pan and bake at 325 degrees for 45 minutes.

Allow to cool and cut into squares.

Using a 13x7 pan, lay out the crescent roll dough flat.

Pinch seams together to form a crust and bake until done.

While the dough is cooling completely, mix together the cream cheese, mayonnaise and salad dressing mix.

Spread the cream cheese mixture on top of the crust and then sprinkle chopped veggies on top.

Cut into squares and serve.

Preheat oven to 350 degrees.

Place garlic in a small baking dish.

Bake in the preheated oven 20 to 30 minutes, until soft.

Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese and cream cheese.

Cover and bake for 30 minutes, or until cheeses are melted and bubbly.

Serve warm. Serve with tortilla chips or hard cracker.

Mix hamburger, bread crumbs, egg, and salt.

Shape into small, bite-sized balls.

Place in 13x9" baking pan.

Broil 5 minutes, until browned.

Spoon off fat.

In saucepan, cook pepper and onion in butter until tender.

Stir in remaining ingredients.

Pour over meatballs.

Cover with foil and bake at 350 degrees for 20 minutes.

Marinate the crab in the lemon juice for one hour.

Blend remaining ingredients. 

Drain crab and add to cream cheese mixture.

Chill well. Spread on crackers or bread.

In a skillet, brown the ground beef.

Drain and add remaining ingredients.

Simmer for 15 minutes.

Serve warm with tortilla chips.